2. In a large saucepan over medium heat, whisk together the remaining 3 cups milk and remaining 1/4 cup sugar. Whisk until the mixture begins to steam and bubble. Remove from the heat.

3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to warm the egg mixture. Mix until smooth. Transfer the pudding mixture back to the saucepan and heat over medium-low heat. Cook, whisking constantly, until the mixture has thickened to consistency of mayonnaise, about 5 minutes.

4. Remove from heat and whisk in the vanilla extract and butter. Transfer to a large bowl, pouring though a fine mesh strainer if you think you have any lumps in your pudding. Place plastic wrap directly on top of the pudding to prevent a pudding skin from forming. Allow to chill in the refrigerator for at least 4 hours.

5. To assemble the puddings, add about 3 heaping tablespoons of crumbled vanilla wafers to 8 small glasses. Divide the chilled pudding into each cup. Top each pudding cup with whipped cream. Top each whipped cream mound with a generous amount of chocolate chunks, almond pieces, and a small sprinkling of sea salt.

6. Allow to rest in the refrigerator for a least an hour before serving. Pudding cups are best served within 2 days.

Personally, I like to get a bit of each layer in every bite. It’s just a little game I like to play with my dessert and my spoon. The cookies soften slightly as they absorb the pudding. The espresso pudding is creamy and sweet, with just the right amount of coffee bitterness. Whipped cream is the extra creamy interlude to the grand finale: Ghirardelli’s Intense Dark Sea Salt Soiree Chocolate with crunchy almonds and a pinch of sea salt.